For the syrup:
Juice of the zested lemon and oranges above
100g caster sugar
A few cloves
2 tsp ground cinnamon

Method
1. Preheat the oven to 180°C (350°F) or gas mark 4. Grease a 20cm cake tin with extra oil, then line the base with baking paper.
2. In a mixing bowl, thoroughly combine the ground almonds, caster sugar and baking powder. Break in the eggs, add the oil and mix gently.
3. Using a fine grater, grate the zest from the lemon and oranges into the mixture. Add dried lavender and combine.
4. Turn the cake mixture into the prepared tin and bake for 1 hour. Cover the top with a piece of foil after about 20 minutes.
5. Meanwhile, make the syrup. Squeeze the juice from the zested lemon and oranges into a small pan. Add the sugar and spices, then mix well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
6. Once the cake has been removed from the oven, pierce it several times with a skewer or small, sharp knife.
7. Using a tablespoon, spoon the syrup over the cake and allow it to soak in.

Tip:
If you prefer a cake with a slightly less dense texture, substitute 50% of the ground almonds for finely ground polenta or semolina.